How to Make Chocolate Curls

by Feli Chic'Cuisine

The key to chocolate curls is getting the chocolate at the right temperature. If the chocolate is too hot, it will stick to the scraper you're using, and if it's too cold, it will break into pieces. Which is not bad, because the chocolate chips will bring a design contribution to the prepared dessert.

Putting the tray in the refrigerator after spreading the chocolate on the bottom is essential for making a successful chocolate curl. Once it hardens, scraping it will create curls. It is better to make the curls as quickly as possible in order to ensure that they will stay in shape until the dessert is decorated, without putting them in the refrigerator first.

Ingredients

Method

STEP 1

Break the chocolate into small pieces and place in a heatproof bowl over saucepan of gently simmering water - making sure that the bowl doesn’t touch the water. Stir occasionally, with a metal spoon until chocolate melts. Remove from heat.

STEP 2

Spread the melted chocolate into a thin and even layer onto the back of a sheet baking pan

Set aside for 1-2 hours at room temperature or place the pan for a few minutes in the refrigerator, until the chocolate is completely cooled and firm. Allow to set but not go hard.

STEP 3

Remove the tray from the refrigerator and let stand for 2-3 minutes until the chocolate softens slightly - if it is too hard. Holding a thin metal spatula, or a large knife, at a 45-degree angle, and in a forceful, forward manner, scrape the chocolate into curls.

NOTE: If it breaks, it’s been set too hard – scrape it off and melt again.

Enjoy!

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